Spring has sprung, and there’s no better way to celebrate the season than with a vibrant Spring Green Salad | Fresh Chopped Salad with Lemon Dressing. Crisp greens mingle beautifully with fresh veggies, creating a dish that’s both nourishing and visually stunning. The touch of lemon in the dressing brightens everything, making your palate dance with brightness and flavor. It’s a perfect dish for lunch, or even as a side at barbecues and gatherings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spring Green Salad | Fresh Chopped Salad with Lemon Dressing
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

When I first made this salad, it was a sunny afternoon, and I was craving something light yet satisfying. Tossing together organic spinach, crunchy radishes, and sweet cherry tomatoes, I marveled at the way each ingredient brought its unique flair to the bowl. It quickly became a staple because it’s not just refreshing; it’s incredibly versatile. Whether you need a quick lunch or something to impress your dinner guests, this salad delivers on all fronts. Trust me; you’ll love it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, this salad is perfect for weeknight dinners or last-minute gatherings.
Irresistible Flavor: Each bite is bursting with a delightful mix of flavors and textures, from creamy avocado to crunchy pistachios.
Eye-Catching Appeal: The vibrant colors of greens, reds, and yellows make this salad a feast for the eyes as much as for the palate.
Flexible Serving: It fits seamlessly into any meal, whether it’s a light lunch, a side for dinner, or a picnic treat.
Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets, it’s a hit for everyone at the table.

Ingredients You’ll Need

6 cups organic spinach: Fresh spinach serves as a nutritious base, full of vitamins and minerals. Look for bright green leaves without wilting.
½ head red or green cabbage, shredded: The cabbage adds a nice crunch and a pop of color. Either variety works wonderfully.
1 cup microgreens (or alfalfa sprouts): Microgreens are packed with flavor and nutrients. Alfalfa sprouts can be a great, budget-friendly substitute.
¾ cup frozen peas, thawed: Sweet peas introduce a lovely burst of sweetness. If using fresh peas, ensure they are tender.
1 cup cherry tomatoes, halved or quartered: Their juiciness brightens the salad; feel free to use any variety you like.
2 Persian cucumbers, sliced or roughly chopped: These small, crisp cucumbers are perfect for salads. English cucumbers can also work well.
3 radishes, trimmed and chopped or sliced: Radishes add a fresh, peppery kick. If you prefer a milder flavor, you can leave them out.
¼ cup pickled red onions or very thinly sliced raw red onion: The acidity from pickled onions complements the salad nicely. Raw onions add crunch but can be more pungent.
½ cup pitted castelvetrano green olives, halved: These briny olives bring a salty depth, but any green olives will do.
1 medium ripe avocado, sliced or chopped: Avocado adds creaminess, making the salad more filling and delicious.
4 ounces crumbled feta or goat cheese: Feta or goats cheese give the salad a tangy kick. You can leave it out for a vegan option.
¼ cup roasted and salted pistachios: Nuts contribute crunch and an unexpected flavor twist; feel free to substitute with walnuts or almonds.
¼ cup roasted sunflower seeds: These seeds add a delightful nutty flavor. Pumpkin seeds are a fantastic alternative if preferred.
kosher salt and freshly ground black pepper, to taste: Basic seasoning is essential for bringing all the flavors forward.
For the Lemon Basil Vinaigrette:
¼ cup fresh lemon juice: Freshly squeezed lemon juice brightens and balances flavors. Bottled juice doesn’t capture the freshness as well.
¼ cup olive oil: A good quality olive oil can elevate the vinaigrette. Try extra virgin for more flavor.
1 garlic clove, minced: Fresh garlic enhances the vinaigrette’s depth. If you prefer, you can omit this for a milder taste.
1 teaspoon Dijon mustard: It adds creaminess and tang, acting as an emulsifier.
1 teaspoon honey or sugar: To balance the acidity, honey brings a lovely sweetness. Look for pure honey without additives.
4 basil leaves, finely chopped: Fresh basil infuses vibrant flavor, but if it’s not available, dried basil can work in a pinch.
freshly ground salt and black pepper, to taste: A simple seasoning to enhance the vinaigrette.

How to Make Spring Green Salad | Fresh Chopped Salad with Lemon Dressing

Make the vinaigrette: In a small bowl, whisk together ¼ cup fresh lemon juice, ¼ cup olive oil, 1 minced garlic clove, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Blend until well combined. For an even smoother consistency, toss everything into a high-speed blender—just pour it out into a bowl once it’s all emulsified. You can adjust the seasoning with salt and pepper according to your taste.

Prepare the spinach: In a large mixing bowl, add 6 cups of organic spinach. Drizzle with half of the basil lemon vinaigrette, then toss gently to coat the leaves. This ensures the spinach is dressed without wilting, maintaining its crispness.

Layer the colorful veggies: Add ½ head of shredded red or green cabbage, 1 cup of microgreens, ¾ cup of thawed peas, 1 cup of halved cherry tomatoes, 2 sliced Persian cucumbers, 3 chopped radishes, ¼ cup of pickled red onions (or raw onion), ½ cup of halved castelvetrano olives, and 1 medium chopped avocado on top of the spinach. This creates a colorful landscape of textures and flavors—so vibrant it’ll make your mouth water.

Add some crunch: Go ahead and sprinkle 4 ounces of crumbled feta or goat cheese, ¼ cup of roasted and salted pistachios, and ¼ cup of roasted sunflower seeds over the salad. This not only adds luxurious creaminess and crunch but elevates the dish beautifully.

Season just right: Finally, finish with a sprinkle of kosher salt and freshly ground black pepper to taste, enhancing all the flavors harmoniously.

Serve with extra dressing: Transfer the salad onto a serving platter or bowl. Serve with the remaining basil lemon vinaigrette on the side so guests can drizzle as desired—because we all know some of us like a little extra!

Storing & Reheating

This salad is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but a squeeze of fresh lemon juice can help slow this process. If you want to enjoy it later, consider keeping the dressing separate until you’re ready to serve. Freezing isn’t recommended, as the texture will change and the greens will become soggy; instead, opt to prepare it fresh when you can!

Chef’s Helpful Tips

Avoid soggy greens by ensuring the salad is tossed gently and only dressed just before serving.
For the vinaigrette, blend all ingredients until silky smooth for the best texture, and taste as you go.
Use ripe avocados to get that creamy texture; firm avocados won’t blend as well.
Consider adding seasonal fruits like strawberries or oranges for a sweet twist!
If you want to meal prep, you can chop the veggies ahead of time and add them in layers for a grab-and-go option.

This salad not only brightens your plate, but it also adds a refreshing zing to your meals. Each crunchy bite makes you feel like spring is right at your fingertips—so go ahead, give it a try!

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prep and chop all the veggies a day in advance. Just keep the dressing separate and drizzle it just before serving to keep everything fresh and crisp.

What can I substitute for the microgreens?

If microgreens aren’t available, alfalfa sprouts are a great alternative! You could also use baby kale for a heartier green.

Can I use a different type of cheese?

Definitely! While feta and goat cheese work well, feel free to experiment with shredded cheddar or even a vegan cheese alternative if you’re looking for dairy-free options.

How can I enhance the flavor of the salad?

For added flavor, consider toasting your sunflower seeds or pistachios in a dry skillet until fragrant. This little step can take the flavors to the next level!